Lemony pasta with peas, feta & radishes
Prep
10 mins
Cook
15 mins
Servings
2
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under 30 minutes and tastes like you've spent way more effort than you actually have. The bright lemon juice cuts through the creamy feta beautifully, while the peas add a wonderful natural sweetness and a dose of plant based protein that keeps you satisfied. Fresh radishes bring a peppery crunch that makes every bite interesting, and honestly, the whole thing costs next to nothing. It's simple enough for a busy Tuesday but elegant enough to serve to guests.
Ella x
Ingredients
- 1½ tbspolive oil
- 1unwaxed lemon(zest)
- ½garlic(finely grated)
- 60 gramsfeta(crumbled)
- 200 gramspeas
- 180 gramsessential fusilli(dried pasta, such as fusilli or penne)
- 10basil leaves(shredded)
- 50 gramsradishes(finely sliced)
Detail level
Instructions
- 1
In a large mixing bowl, whisk together the oil, lemon zest and garlic. Season then sprinkle in 40g feta.
- 2
Bring a large saucepan of salted water to the boil. Add the peas and simmer for 2-3 minutes, then use a slotted spoon to scoop them out and add to the bowl with the oil mixture. Add the pasta to the pan of boiling water and cook according to pack instructions. Use a potato masher to roughly crush the peas into the oil mixture.
- 3
Scoop out a mug of the cooking water before draining the pasta. Tip the hot pasta into the pea mixture with 2 tbsp of the cooking water and toss everything together. Stir in the basil, then divide between plates and scatter with the radishes, remaining feta and a grinding of black pepper.
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